Any one cooked "Duck in a Can" before?
I'm hoping to attempt Au Pied de Cochon's recipe for "duck in a can" for a dinner party next weekend. It looks fairly straightforward, I'm planning on using mason jars instead of actual cans, but any suggestions from anyone whose either eaten the dish or made it before would be much appreciated! I'm particularly curious about how much of the duck breast actually fits in the can/jar and the process of making enough balsamic demi glace for 6. I had to order a full loaf, a lb, of foie gras so ideas for the leftover would also be welcome.